Comments on: Cut Out Sugar Cookies (Dairy-Free!)

By: Betty Rocker

Betty Rocker — Mon, 10 Dec 2012 03:53:34 +0000

Hi Amy,
Thanks for a great recipe! I made some modifications and tried it with coconut oil. What I discovered was that to use coconut oil, you do not want to chill the dough, as it becomes impossible to roll out. It was an easy save, I just heated the dough back up in the microwave and it became very pliable. Another thing that made this easier for me to work with was using a little warm water to work into the dough between roll-outs. Probably because of the coconut oil.

I also experimented with my own gluten free flour blend (a fairly standard recipe you can find anywhere online with brown rice, white rice, potato starch, tapioca starch and xantham gum) and it worked great.

I made a chocolate version of these, and used ninja cookie cutters Thanks for the inspiration!

All the best,
Bree
aka Betty Rocker

By: Jenny

Jenny — Tue, 04 Dec 2012 19:51:26 +0000

Has anyone subbed coconut oil for the canola?

By: Amber

Amber — Sat, 31 Dec 2011 05:01:09 +0000

Hi There Amy~

I made these cookies with my daughter on Christmas Eve and we really enjoyed them. Wanted to let you know I shared your recipe on my monthly round-up.

Happy New Year.
Hugs,
–Amber

By: Amy

Amy — Mon, 28 Nov 2011 19:39:51 +0000

@Brittany, You’d have to change the recipe because agave is a liquid and coconut palm sugar is a solid. It does contain some sucrose but is low glycemic (a 35) and I tolerate it very well. Here’s a post with more info: http://simplysugarandglutenfree.com/coconut-palm-sugar/

By: Brittany

Brittany — Mon, 28 Nov 2011 05:03:03 +0000

Hi there,
I had no idea palm sugar was a glucose/sucrose alternative?

Do you think I could use agave syrup instead of it though?

Pretty looking cookies